UFC 3-530-01
22 August 2006
FOOD SERVICE
Kitchens
A
Recessed lensed luminaires
provide high illuminance
A
levels on the work plane.
B
Compact fluorescent
luminaires located inside
hood provide additional
lighting over grill.
EQUIPMENT RECOMMENDATIONS:
LUMINAIRE
LAMP
CONTROLS
Recessed linear
4' linear fluorescent T8 or T5HO
Control ambient and task
A
fluorescent downlight with
lamps, 3500K color temperature, 75
lighting separately.
gasketed lens.
CRI+
Surface mounted linear or
Linear or compact fluorescent
Control ambient and task
B
compact fluorescent task
lamps, 3500K color temperature, 75
lighting separately.
light under counter or
CRI+
under hood. (Often
procured as part of the
hood.)
CRITICAL DESIGN ISSUES:
Color Appearance: The color of food should be accurately rendered with
high color-rendering index fluorescent lamps.
Reflected Glare: If lighting is improperly placed directly in front of the cook,
reading recipes and preparing food can be a challenge. Minimize reflected
glare with proper lighting equipment locations.
Shadowing: Minimize contrast with ambient and task lighting to fill in
shadows. This is especially important on work surfaces where people will
be using knives and other kitchen tools.
Source / Task Eye Geometry: Overhead ambient lighting and under-
counter task lighting will minimize confusing shadows. Locate luminaires so
that shadows are minimized and the light is where it is needed.
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